This skills programme is tailored for the fishing industry and addresses the fundamental food hygiene practices for crew on fishing vessels as well as fish processing or packing facilities. Learners will learn about all the HACCP inspections and records which form an integral part of the HACCP System. Reference is made to the compulsory specification for frozen fish, frozen marine molluscs - VC 8017.

DURATION: 3 Days Theory & 1 Day Workplace Assessment

Course Content

Understand the fundamentals of Food Safety principles and practices

Understand documentation and record keeping requirements

Identify different seafood species and their handling procedures

Personal safety requirements when handling and sorting raw seafood

Ability to identify safe/unsafe practices in a food handling environment

Report hazards identified within the work environment

Learn proper methods of handling chemicals

Understand the basics of microbiology and the concept of microbiological contamination